Wednesday, March 26, 2008

ATL version of the Otto meal plan - Restaurant: Floataway Cafe

When I was a little worm living happily in the Big Apple, one of my favorite weekend lunches was at Mario's pizzeria Otto (See post here). Shortly before noon, one could often find the place quiet and filled with sunlight, a very different scene from the buzzing wine bar it morphs into after sunset. Much good memories were made around the big corner table in the back sharing hot pizzas among friends. As good as the pizzas were, the best part about going to Otto was always the gelato. I never deviated from the combination of caramel with fleur de sol and olive oil. I miss those good old days!

Lucky for me, I now how a fix when such craving strikes. Last week, while out celebrating E's birthday, Floataway delivered the essence of what I loved about those meals at Otto, a wonderfully charred pizza finished off with salted caramel and olive oil flavored cold treats. The pizza had a well-developed dough that was neither tough nor soggy. The red sauce was bright and the cheese not overwhelming. The constrained effort gave the pizza exactly what it needed without offering more.

Then there were the soft serves. I am totally biased when it comes to these, being the kind of girl who would follow any stranger with a DQ cone. I will, however, say that these were crystal free and dressed lightly with great quality chocolate sauce, salted caramel, and green-tasting olive oil. In other words, great stuff!

This seems like it's close to me and I am def gonna have to check it out; sounds like it's right up my alley. Have you ever been to Repast on Glen Iris Dr? They have a dark choc terrine w/ fleur de sel and olive oil. If you've never tried it, I think you'll like it. Thanks!

This seems like it's close to me and I am def gonna have to check it out; sounds like it's right up my alley. Have you ever been to Repast on Glen Iris Dr? They have a dark choc terrine w/ fleur de sel and olive oil. If you've never tried it, I think you'll like it. Thanks!